Food
Subtitle: the key concepts
By: Warren Belasco.
Series: The key concepts
Publisher: Berg
Published: 2008
Place of publication: Oxford, UK; New York, NY
Language: eng
Number of pages: 158
ISBN-13: 9781845206727; 9781845206734
Subjects: Food; Food -- Social aspects; Food habits
Description: "Food: The Key Concepts presents an exciting, coherent and interdisciplinary introduction to food studies for the beginning reader. Food Studies is an increasingly complex field, drawing on disciplines as diverse as Sociology, Anthropology and Cultural Studies at one end and Economics, Politics and Agricultural Science at the other. In order to clarify the issues, Food: The Key Concepts distills food choices down to three competing considerations: consumer identity; matters of convenience and price; and an awareness of the consequences of what is consumed. The book concludes with an examination of two very different future scenarios for feeding the world's population: the technological fix, which looks to science to provide the solution to our future food needs; and the anthropological fix, which hopes to change our expectations and behaviors. Throughout, the analysis is illustrated with lively case studies. Bulleted chapter summaries, questions and guides to further reading are also provided."--Page 4 of cover.
Notes: Includes bibliographical references and index.